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    Betty Crocker Buttermilk Rolls


    Source of Recipe


    THE MAMA'S COOK BOOK - Mrs. C. H. Cofer

    List of Ingredients




    Basic dough
    Mix together
    1 cup lukewarm thick buttermilk
    1 tsp. sugar
    1/4 tsp. soda
    1 tsp. salt
    3 tbsp. soft shortening

    1 cake compressed yeast or 1 pkg dry grandulated yeast.
    2 1/4 to 2 3/4 cups sifted flour

    Recipe



    Crumble into mixture 1 cake compressed yeast or 1 pkg. dry granulated yeast. Stir until yeast is disolved. Mix in first with spoon then with hand 2 1/2 to 2 3/4 cups sifted flour using amount necessary to make dough easy to handle. Cover and let stand 10 minutes to tighten up. Knead until smooth and elastic shape as desired, cover with damp cloth. Let rise in 85 until double from 1 to 1 1/4 hours. Bake at 400. You make these as Cloverleaf, Parkerhouse, cinnamon, butterscotch or pan rolls. Also may cook slightly "as brown and serve" rolls and brown them for breakfast. They are so quick and good.

 

 

 

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